Auvergne

Petit salé aux lentilles

Salted pork and sausage simmered with Puy lentils. Bistro comfort in a bowl.

120 minTime

29 gProtein each

mildSpice

Make it your way

Grandma's waySalted pork and sausage with Puy lentils.

The original

612kcalsame

29 gproteinsame

7 gfibresame

120minutessame

Classic petit salé aux lentilles.

Per serving, worked out from the ingredient table.

Pork bellysalted pork belly (petit salé)

Gammonsalted pork shoulder or ham hock

Smoked sausageMorteau or other smoked sausage

Whole masoor (brown lentils)2 cups Puy lentils (or whole masoor)

Onion1, studded with cloves

Whole spices2 cloves

Carrot2

Garlic2 cloves

Bay leaf (indian bay leaf)1

Dried thyme½ tsp

Water8 cups

Black pepper½ tsp

5 steps

1Blanch the salted pork belly and shoulder in boiling water for 10 minutes, then drain.
2Cover the meats with fresh water, add the clove studded onion, garlic, bay and thyme, and simmer.
3Add the lentils and carrots and simmer until tender.
4Add the sausage for the last 20 minutes.
5Serve sliced meats on the lentils with mustard.

Serve it like this

Spoon lentils into warm bowls and top with sliced pork and sausage. Dijon mustard on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.